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Scrambled Tofu Vegan Breakfast Tacos

Sarah Bond
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 6 tacos


"Bacon" Chickpeas

  • Click the link above for the recipe.

Roasted Tomatoes

  • 1 cup cherry tomatoes halved 150 g
  • 1 Tbsp olive oil 15 mL
  • 1 clove garlic minced

Scrambled Tofu

  • 1 12.3 oz package firm silken tofu 350 g
  • 1/4 cup nutritional yeast 20 g
  • 2 Tbsp plain hummus 30 g
  • 1/4 tsp turmeric
  • Pinch salt and pepper


  • 6 medium flour or corn tortillas
  • Garnish with avocado parsley, lime juice, dairy-free yogurt, sliced radishes


  • Roast: Preheat oven to 400 degrees F (204 C). Pat dry chickpeas with paper towels then mix with the rest of the "Bacon" Chickpea ingredients. Spread onto half of a parchment paper-lined baking sheet. Toss together Roasted Tomato ingredients and spread onto the other half. Bake for 20 minutes, or until chickpeas are crispy and tomatoes have burst.
  • Scrambled Tofu: Meanwhile, add all Tofu ingredients to a large greased or non-stick skillet and roughly break up tofu with a spatula. Set over medium heat and cook until tofu begins to brown slightly, stirring often,
  • Assemble: Spoon scrambled tofu, chickpeas, and tomatoes evenly onto tortillas. Garnish with your favorites (see above for mine!)


Scrambled tofu inspired by Minimalist Baker!